Chemical Profiles of Industrial Cow’s Milk Curds
Salvatore Parisi author Michele Barone author Caterina Barone author Marcella Barbera author Izabela Steinka author
Format:Paperback
Publisher:Springer International Publishing AG
Published:30th Dec '16
Currently unavailable, and unfortunately no date known when it will be back
This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese.
The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems.
Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selectedchemical substances or protein aggregation.
ISBN: 9783319509402
Dimensions: unknown
Weight: unknown
46 pages
1st ed. 2017